This week’s allergen friendly meal plan is all about stocking the freezer and pantry and enjoying our last week of summer.
Summer is just about unofficially over. We’ve got one more week before the complete chaos of September begins. It will be a big adjustment for everyone as we start school and all of our fall activities.
I’ll admit I’m very nervous about it all and how my little one will do with all of our coming and going again. Hopefully now that she’s a bit older and is doing well it won’t be as bad as it was in the spring.
I wish we could just relax and have fun this week. But even without fall activities it will be a busy week with orthodontist, grocery shopping, farmer’s market, meeting with our realtor and going to the school open house.
It makes me tired just thinking about everything that needs to get done. Last week was busy as well cleaning, cooking and hosting. I’m going to see if I can squeeze in a nap today so I’m starting the week at full speed.
How we’re feeling.
On the whole everyone is doing well. We’re still struggling with breathing/sleeping/behavior stuff for my oldest. I’m praying hard that she’ll be able to handle school ok.
We’re trying to get my little one evaluated AGAIN for her tongue tie. It’s getting tight and some of the symptoms are returning again.
I’m reading up on natural/herbal remedies so we can hopefully stay healthy as school starts. My oldest is curious about them too! As soon as I figure out which recipes to make I need to order my supplies and start mixing them up. Soon I’ll be sharing my thoughts on this great book with you all!
What we’re making.
My to-do list this week is quite lengthy. I really need to get some corn in the freezer before it’s not available. I really want to use our tomatoes to make chili sauce and spaghetti sauce, but I think that will have to wait (they’ll go in the freezer). I’m trying to keep up with produce but also prep some staples for school lunches. Here are the items on my kitchen project list so far:
- chicken broth
- beef broth
- freeze peppers
- sourdough bread
- sourdough cereal
- salted dark chocolate ice cream
- granola bars
- freeze corn
- fudge (creating new recipe)
- cheesecake cups (creating new recipe)
- pumpkin spice graham crackers
- “dinner coffee cake” (creating new recipe as requested by my 4 year old)
- lunch meat
This week I’ve got some back-to-school recipes you won’t want to miss.
What we’re eating.
I let my kids help brainstorm our allergen friendly meal plan for this week. Hopefully I also made it easy enough on myself that I’m not spending hours preparing meals.
What is on your menu? Have your fall activities started or are you enjoying one last week of summer?
B – yogurt, quinoa bars | salted caramel custard, scone, nectarine
L – leftover pesto pasta, broccoli, applesauce
D – cp roast chicken, rice, beans
*make broth, feed sd starter, freeze peppers
B – toast w/ almond butter, grapes | sd bread w/ avocado, molasses tonic
L – taco bowls
D – mac ‘n’ cheese, spinach | broth w/ veggies
*soak oats, make ice cream
B – yogurt, granola, fruit | broth w/ squash, peas
L – mac ‘n’ cheese, cauliflower
D (early) – hobo dinners
*freeze corn, make fudge, prep cheesecake cups, dry oats
B – pumpkin cheesecake cups | salted caramel custard w/ sd cereal
L – almond butter sandwiches, peppers
D – roast beef, corn on the cob, carrots | roast beef, pumpkin, spinach
*make broth, make graham crackers, soak flour for cake
B – yogurt, granola bar | broth w/ pumpkin, peas, beef
L – roast beef, carrots
D (planned by 4 year old) – “dinner coffee cake”, sausage, peas, blueberries
*freeze corn, bake cake
B – scrambled eggs, “dinner coffee cake” | sd bread w/ avocado, sausage
L – beef vegetable soup, grilled cheese
D – pan fried cod, french fries, broccoli
*make granola bars, make granola, make lunch meat
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